Natural and alkalized cocoa
Natural and alkalized cocoa
Origin
Cocoa powder obtained from pressed cocoa cake; it may be natural or alkalized. Global agricultural origin (Africa, Asia, Latin America).
Features
It adds color, cocoa flavor, and cocoa solids. Alkalization produces reddish/dark tones and softer profiles. Determine fat content, pH, color, fineness, and microbial count.
Benefits
It allows you to adjust the color and profile of the chocolate without drastically changing the process. It offers a distinct sensory profile, indulgence, and premium value.
Certifications
Kosher, Halal, BRC Food, Rainforest Alliance/UTZ.
Uses and Applications
Baked goods, cookies, ice cream, dairy or plant-based beverages, cereals, fillings, toppings, and confectionery.
Cocoa Supplier in Mexico
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